ok, been reading and lurking for a while. I know that the general guideline is 1 week primary, 2 weeks secondary, 3 weeks bottle conditioning.
I know that many people dispense with the secondary and do primary 2-3 weeks
I know that some recipies, such as barleywine, are best if bottle conditioned for up to a year.
I know my tastes trend toward malty recipies: Bock beer, stout, porter.
I'd like to brew something I like to drink that will be best conditioned for up to 3 weeks. Would allow me to try all the variables and get a feel for the limits of the sandbox:
1 can malt extract and sugar VS 2 cans and no sugar
1 packet yeast rehydrated VS 2 packets pitched to a starter
yeast X vs yeast y
you get the idea. Now the question:
When looking at the ingredients in an extract recipie, what ingredient or combination of ingredients would tend to point toward a longer conditioning period?